Dark Chocolate Chickpea Brownies

These Dark Chocolate Chickpea Brownies are gluten-free, dairy-free, refined sugar-free, and grain-free. The recipe only requires a few pantry essentials you probably already have on-hand, and a blender! Read through the whole post and recipe to see a vegan option for these chickpea brownies.

Beans. They really are the magical fruit.

Except they aren’t a fruit, they’re a legume.

And they aren’t magical, they’re just very versatile.

I enjoy making succulent chocolate treats out of beans.

Please don’t slap me.

If you’ve been around The Roasted Root for a while, a bean-filled brownie is nothing new to you. Many moons ago, I posted Black Bean Brownies, and all the peeps went bonkers cah-ray-zee over them. Even more moons ago, I posted Garbanzo Bean Brownies, which are more like fudge, but that’s neither here nor there.

BT Dubs, “chickpea” is a fancy word for “garbanzo bean.”

Beans. Not just for burritos.

Real talk: Do these chocolate lumps of lovin’ have the flakey top and “the edge” (as I like to call it…you know, where the brownie meets the pan and makes a layer o’ crisp) the way a gluten brownie does? No they do not. But they are still everything you want in a brownie and more. Because they’re healthy + fudgy, rich, moist, and addicting.

Before I made these brownies, I told myself I wouldn’t eat the whole batch. Riiiiiiight.

These low-glycemic gluten free brownies include chickpeas, raw cacao powder, coconut sugar, and just the tiniest smidge of oil. I added in coffee grinds to give depth of flavor, but if you don’t have any on hand, you can leave them out. I also added dark chocolate chips, because: goo.

Are you wondering if these brownies taste like beans? I have the answer to that. They don’t. They taste like brownies.

Combining the health qualities of chickpeas, raw cacao powder and coconut sugar yields a brownie with benefits. They are full of fiber, antioxidants, vitamins, minerals, and are low on the glycemic index, which means they won’t spike your blood sugar the way a normal brownie does. Can we make brownies with benefits?

How to Make Chickpea Brownies:

These should be called blender brownies because all you do is toss the ingredients in a blender, flip the switch, then bake your batter. You don’t even need a bowl. A no-bowl brownie is a good brownie!

Add all of the ingredients to a blender and blend until smooth. Do note: if your blender is not a high-powered blender, you may have trouble getting the beans to blend. If this is the case, add a small amount of oil and continue to blend and scrape the sides of the blender with a rubber spatula until it all comes together. You may also use a food processor!

Once the brownie batter is ready, simply transfer it to the patchment-lined pan and smooth it into an even layer. You can top with chocolate chips or chopped nuts if you’d like.

BAKE!

Once the brownies are out of the oven, allow them to rest at least 20 minutes before slicing and serving. This allows them time to setup so that they hold together better. The longer you wait, the better they will hold together.

Can I Freeze Chickpea Brownies?:

Yes, absolutely. Wrap any leftover brownies in the parchment you used to bake them, or in plastic wrap, then place them in a zip lock bag. Freeze them for up to 1 month. Thaw when you’re ready to eat one (or six).

How Do I Make Vegan Chickpea Brownies?

I’ve been asked quite a bit if you can use flax eggs to replace the regular eggs in order to make the recipe vegan. I truthfully haven’t had luck with flax eggs for this recipe, as the brownies turn out with an odd texture. If you are fine with a fudgier, chewier brownie and are not a texture person, you may absolutely love the way they turn out with flax eggs. Worst case scenario, you can toss them on ice cream and call it a sundae.

I have tested this recipe replacing the eggs withBob’s Red Mill’s vegan egg replacer, and they turned out great! Simply make two vegan “eggs” using the egg replacer and proceed as normal.

If you have experience using aquafaba, you can give it a try and let me know how it goes!

Beans. They do a brownie good.

My cookbook, Paleo Power Bowls, is now available!CLICK HERE to check it out. Thank you for your all your support!

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Comments

But, but, but…calling beans legumes just isn’t fun to sing at the dinner table while you are eating them (which may or may not have happened when I was growing up…my poor only-child-raised-in-the-deep-south-momma was always horrified–assuming that it did happen). ANYWHO, I’m also glad that they aren’t made of cricket flour, like it was guessed on your page. Please don’t do that. I’m begging you now. Meanwhile, you are a genius to make these in the blender. Too bad I don’t have a fancy-pants blender like you girls have. Wonder if it would work in my little weak sister blender? Enjoy your weekend, my dear.

I got a kick out of that instagram feed. I was kind of speechless…and I’m curious about cricket flour although the buggers totally freak me out, so I just can’t see myself eating them in any form. Yup, you can totes use an old-ass blender cause everything’s super squishy and easy to blend up! No fancy blender required 🙂 xoxo

You might have a difficult time getting the beans to blend up into a smooth consistency if you use a mixer. You can definitely try it out, but my guess is the batter would end up chunky, rather than smooth. Let me know if you try it!

I can’t even. These look sooo amazing, and I’m impressed that they are flourless! The texture looks perfect, the right balance between fudgy and cakey. The second I’m off Paleo, I am making these babies for sure. Thanks for sharing!

Hmmm…good question. I’ve been told you can replace coconut sugar with cane sugar with a 1:1 ratio, but I feel like coconut sugar absorbs more liquid than cane sugar. If you end up with a watery mixture, you could add a couple of tablespoons of rice flour (or flour of choice). It’s definitely worth a try!!

Just wanted to follow up! I tried it with plain granulated sugar, and it turned out just fine. They were a little more cake-like than brownie-like, but still delicious! I just replaced the coconut sugar with the same amount of cane sugar, and didn’t need to add any flour or liquid.

Thanks so much for letting me know, Allie!! I’m glad they turned out with the cane sugar. Yeah, bean brownies don’t tend to have the crispy outside and chewy inside, so I guess I could have called this recipe a cake instead of brownies…but either way, they’re pretty awesome 🙂 Glad you made them and thanks again!

I used Xylitol instead of coconut sugar. When my flat-mate and her lover tried my version of these sassy little danties, they exclaimed that they were delicious. They were nice, a bit too to sweet for my non-American, more refined taste buds; yet lovely with a fudge like density softened by a pillowy sponge texture. This may have also been because I forgot the ping powder. Oh and that I got this strange idea that to compensate for the dehydrating performed by the coconut sugar I added a table spoon of protein powder ( as it was the first thing I found in my kitchen I assumed would behave like flour) interesting.

So glad you’re going to try the brownies! I’d recommend sticking with coconut milk because it is thicker and has a higher fat content than almond milk. I use it to replace oil/butter. Let me know if you try them using almond milk!!

Hey girls 🙂
I tried with Almond Milk and it was fine 🙂 Didn’t try with Coconut milk so don’t know if it would be better. But it worked for me with Almond Milk 🙂
And I used 5 teaspoon of Stevia instead of the Coconut Sugar as I didn’t have any at home and I couldn’t wait to try these out lol. And it still taste awesome 😀
Thanks for the recipe! Nom Nom…

I am so late for the beans in brownie party, but I think I’m finally ready to come! As much as I love beans, I’ve always been a little hesitant to put them in baked goods, but I think I”m finally convinced! Bean brownies are going to be my next big project and I can’t wait to make them, especially since this recipe involves a blender! Fudgy (my spell check wants to replace fudgy with pudgy, haha), chocolaty, bean brownies, here I come!!

I had quite an unfortunate run in with bad black bean brownies five years ago that made me dubious about the whole bean/brownie thing. I mean, I KNOW beans are magical…but still. had my doubts. I’m pretty sure you’ve just won me over, though.

I don’t live your side of the world and I can’t find Coconut Sugar. How could I substitute with this ingredient? Also, in our language Coffee Grinds means what is left in the coffee pot after it’s all been drunk. Is this the case in this recipe?

Hi Donna, sorry to hear your brownies didn’t rise! I have a few thoughts – Were your chickpeas well-drained (not super wet)? Did you use large eggs, and was your baking powder not expired? These three would be my first guesses, as I used large eggs and made sure my chickpeas were fairly dry. I hope your next try with the brownies works out! Let me know how it goes 😀

Hi, these look amazing! I am wondering about the cocao. I have sweetened cocoa. Would that work? Does it have to be unsweetened? I know cocao is better for you, but does it make a big difference to use it rather than just plain cocoa? Thanks!

Hey Heather, so glad you’re interested in the recipe! Yup, you can use sweetened cocao, no problem! It won’t change anything in the recipe except making it sweeter, which is a-okay by me! Hope you enjoy! xo

What is the nutritional value of this chic pea brownie. sounds good but what is the cholesterol,fat saturated, calories. I was told that coconut milk is not healthy for you, have they changed this or is or is it a new fad Vegan, In years to come they will tell people it was bad for them because of the saturated fats and Cholesterol. I have had tow stents in my heart and need a good diet to stay on but very leary. Can you help me with this information.
Thank you.Dot

These were really good. I wish I had used my food processor instead though because my blender did not get the mixture as smooth as it should have. Actually burnt out the motor. I should have done the beans, milk and eggs first and got them really smooth and then added the dry ingredients. I’d recommend trying these for sure. Thanks for posting them.

Absolutely amazing! I made it yesterday and my mom and I loved it. I sprinkled some chocolate chips and little pieces of candied orange peels before bake and replaced the coconut milk by soya milk. It’s the perfect treat! Thank you so much!

Hi Sabah, you can replace the eggs with flax eggs (2 tablespoons of ground flax seed + 6 tablespoons of water. Mix the ground flax and water in a bowl and allow it to sit for 15 minutes until very thick). The brownies won’t turn out quite as fluffy, but they will still be delicious 🙂 Let me know if you try out this method!

I have used this recipe over and over and over again in the last few years. I love it! Every time I make it and end up sharing it with others, THEY love it. It’s healthy, easily adaptable (I’ve put all natural peanut butter and swirled it, peanut butter chips, decreased the sugar, etc.) and it holds up everytime! Thank you so much for sharing it!!!

Hi Tia, At the moment, I don’t provide nutrition facts for my recipes, but am strongly considering starting and also going through old posts and adding the information. I will definitely circle back and let you know when/if I calculate the info. In the meantime, you can use a free calorie counter like My Fitness Pal to find out the nutrition facts 😉 Stay tuned!

Hello there, I love this recipe. It’s a saver! I did make a few changes and they turned out great. I added a scoop of RAW vanilla protein powder, 1 TBSP of Nutiva coconut oil, and 1 tsp of vanilla. The rest I kept the exactly the same including cooking time and temp. They are delicious and fudge like. I did cut them into smaller squares and keep them in the fridge. I wonder if I used a “flax egg” if they would turn out the same, hmmmm? Then they would be vegan as well. I’ve even thought about using a drop or two of essential oil for a different flavor like peppermint for the holidays.
Thank you for the recipe!

Hai i made this type with few more ingredients…like bit flour, coconut oil,milk and baked it for 30 to 35 mins..but it does taste like bit chickpea…can we do anything to cut off the taste..cant bake it anymore

Hi Shana! You can use regular milk, no problem. I would recommend using whole milk to make up for the fat difference, as coconut milk lends fat to the recipe, helping to bind the brownies and keep them moist. Let me know if you have any other questions!

The recipe calls for 1 can of chickpeas (or garbanzo beans). A standard size can of chickpeas is 14 ounces, which amounts to just under 2 cups of garbanzo beans. Let me know if you have any other questions 🙂

your recipe has reached all the way to iceland. i just tried them out after accidentally coming across your post on pinterest. as i am writing this lines they are in the oven. they are my first time baking with beans. uff can not put in words how much i hope they turn out fine. i am also looking forward to presenting them to my food sceptical bearded better half. smile. i guess i will not tell him it is beans until he said they are great. i send windy greetings from iceland.

That is a great question…I honestly have never added kale to brownies before, but my guess is you could hide some. I’d try the first batch with 1/2 cup and see what happens…if you like the brownies, you can make your second batch with more. I’d hate for the whole batch to turn out gritty and bitter, so I’d start small 😉 Hope you enjoy, and let me know how it works out! xoxo

Absolutely marvellous!! I was really unsure of how scrumptious these brownies would turn out so made a batch just to see.
I’m having trouble keeping myself away from them because they’re so very good!!! I think knowing they are healthy just makes it all the more challenging. It turns into a debate of whether just one more piece will be enough, instead of having to rationalise (with normal brownies) that they’re not healthy and so one piece is enough haha.

Yaaaaas I’m so glad you like them, Jess! And I hear ya on that internal debate – on the one hand, you’re aware the brownies are healthier so you can justify more, and on the other hand, there’s still that need for self-control. It’s a fine balance for sure! xo

Hi I have found your recipe and want to give it a go but am a little confused. All through the comments people speak of different milks used in it. However I have looked 4 times at the recipe and am hoping I am not blind but I see no mention of milk needed? Hoping someone can shed some light. Thx.

My apologies for the confusion – I updated the recipe after I initially posted it – so at first, it called for a couple tablespoons of of non-dairy milk, but I have since revised the recipe. So no milk necessary! 🙂 Hope you love the brownies! xx

i made these these last weekend for a friend who has celiac. My first foray into gluten free. i used a food processor rather than a blender, mixing the eggs and sugar first , to cream like a usual cookie recipe. then added the remainder and chick peas slowly, whizzing thoroughly. The finished texture was neither brownie nor fudge, rather more like a ganache for truffles. , and altogether delicious . I can see cutting rounds of this and making a parfait like dessert in acetate, perhaps with some pistachio brittle for crunch, or praline . Will definitely make again.

I made these today, but they stopped up my blender and I couldn’t get it all blended and was all very thick. I think it may be because I can my own beans, so a “14 oz” can from the store is likely NOT going to be 14 oz when rinsed and drained. In my case, I rinsed and drained my beans and measured 14 oz after that… I used everything else according to the recipe and used coconut oil for my oil.

I think your guess is probably accurate. Try adding 3 to 4 more tablespoons of either coconut oil or coconut milk to get it to blend. The end result should be a very thick batter, but hopefully the additional liquid will help get the beans to puree. Hope this helps! xo

I updated the recipe after publishing it – originally, the recipe called for a couple tablespoons of coconut milk, but I ended up omitting it and found the brownies came out just as well, so I figured I would omit the unnecessary ingredient. Hope that helps!

These were amazing! My kids are gluten and egg intolerant, so I used the Aquafaba from the chickpeas as an egg replacer (6 tbls to replace the two eggs). They were fudgy deliciousness and nut-free, so I can pack them in the lunchbox and my kids feel they have a special treat like everyone else. Thank you!